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Cleaning Of Membrane Filtration Systems In The Food Industry

14th March 2014

  

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Branson  (0.05 MB)

Crossflow membrane systems are widely used in the production of various dairy and beverage products and modern Reverse Osmosis, Ultra-Filtration and Nano Filtration systems are extensively used to improve processes and to develop product innovations.

Not all membranes are the same and the different materials and designs such as spiral wound, hollow or tube and the varying spore sizes of the membranes, demand the selection of an effective cleaning and disinfection program to ensure that the process flow is optimised and membrane life is maximised.

New membranes are a substantial investment and the challenge is to establish an efficient cleaning program that uses the least aggressive chemicals at the shortest cycle times and at the lowest temperature to minimize damage and extend the life of the membranes.

For these reasons, straight caustic soda is seldom recommended as a cleaning agent and the alkaline detergent should be buffered to maintain the correct pH and contain a cocktail of surfactants, together with various water conditioning compounds. Specialised acid detergents are often used to remove milk based calcium deposits and scale caused by water hardness. To enhance cleaning results, protein removing compounds can be used to speed up the cleaning process. For the final CIP sanitizing step the choice is usually either chlorine or a peracetic acid.

Through intensive development and testing, Branson Chemicals has now introduced a comprehensive range of membrane cleaning and disinfecting products and programs called UltraKlenz,  all designed to enhance membrane life and improve production results. Branson provides full technical support and in-plant training to ensure optimal results.

Edited by Creamer Media Reporter

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